Braised cod, lettuce & peas

Name: Braised cod, lettuce & peas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 1 tbsp olive oil; 1 pack Waitrose 2 Sweet Cos, cut lengthways into quarters; 1 tbsp unsalted butter; 3 shallots, finely chopped; 150 g new potatoes, thinly sliced; 200 ml fresh chicken or vegetable stock; 160 g frozen petits pois; 3 tbsp reduced-fat crème fraîche; 2 tbsp tarragon, chopped; 260 g pack No.1 Icelandic Cod Loin; ½ lemon, cut into wedges, to serve

Cooked lettuce is surprisingly delicious and makes a great companion for cod and petits pois in this rather elegant supper. The Eaziglide Neverstick2 Aluminium Non-Stick Saute Pan, 26cm, is the perfect pan for the job. It’s made from toughened die-cast aluminium with a long-lasting Neverstick2 non-stick coating and comes with a lifetime guarantee.

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HealthyHigh protein2 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tbsp olive oil
1 pack Waitrose 2 Sweet Cos, cut lengthways into quarters
1 tbsp unsalted butter
3 shallots, finely chopped
150g new potatoes, thinly sliced
200ml fresh chicken or vegetable stock
160g frozen petits pois
3 tbsp reduced-fat crème fraîche
2 tbsp tarragon, chopped
260g pack No.1 Icelandic Cod Loin
½ lemon, cut into wedges, to serve

Heat the oil in a large frying or sauté pan (one with a lid) over a medium-high heat. Season the lettuce wedges and fry for a minute on each side until lightly golden but still holding their shape. Lift out of the pan and set aside.
Keep the pan on the heat. Add the butter and fry the shallots for 2 minutes, then add the potatoes with a pinch of salt and fry for another 5-6 minutes, stirring regularly. Add the stock and simmer gently for 5 minutes.
Add the petits pois and crème fraîche to the pan and cook for a couple of minutes, then stir in half of the tarragon and return the lettuce to the pan. Nestle in the cod, season and cover the pan with a lid. Cook over a medium heat for 6-8 minutes or until the fish is cooked through, opaque and flakes easily. Serve with the remaining tarragon sprinkled over the top, plus lemon wedges for squeezing.

Cook’s tip

Tarragon

This delicate herb has a mild anise flavour. It is a key ingredient in béarnaise sauce and goes particularly well with chicken. It can also be beaten into softened butter and then frozen, all ready to melt over new potatoes, fish or green vegetables.

Typical values per serving when made using specific products in recipe